Cocktail Challenge: pulque | Cocktail Challenge | Chicago Reader

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Cocktail Challenge: pulque

Tim Williams puts the milky fermented juice of the maguey plant to good use

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The Drawing Room's Cristiana DeLucca challenged Tim Williams of Francesca's Forno with pulque, a milky, mildly alcoholic beverage made from the fermented sap of the agave plant. The cocktail's named for Mexican revolutionary Miguel Hidalgo.

Hidalgo's Hundreds

1.5 oz Tequila Ocho Reposado

.75 oz cumin-infused pulque reduction

.5 oz lemon juice

1 bar spoon orange marmalade

2 dashes Fee Bros. West Indian Orange Bitters

2 bar spoons blood orange juice

orange peel

1 Combine two cans pulque with sugar and cumin and reduce over heat by half.

2 Combine ingredients up to the blood orange juice in a bar glass, add ice, cap, and shake vigorously.

3 Strain into a glass and top with the blood orange juice.

4 Garnish with an orange peel.

Who's next:

Williams has challenged Daniel de Oliveira of GT Fish & Oyster with portobello mushrooms.

—Kate Schmidt

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